Whole Grain Penne With Walnuts Caramelized Onions And Ricotta Recipes

CARAMELIZED ONION PENNE

Caramelized Onion Penne image

Provided by Rachael Ray : Food Network

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1/2 pound whole-wheat penne pasta
Kosher salt
2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste or 4 flat fillets
2 large onions, thinly sliced
1 bay leaf
Freshly ground black pepper
1/2 cup cream
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.

BAKED WHOLE GRAIN PENNE WITH FALL VEGETABLES

Baked Whole Grain Penne with Fall Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/3 cup walnut pieces
1/4 cup Italian parsley leaves
1/2 cup grated parmesan cheese
6 tablespoons butter
4 cups thickly sliced leeks (white and tender green parts)
6 cups large diced butternut squash, (1 1/2 to 2 pounds squash)
1/3 cup all-purpose flour
2 teaspoons minced fresh sage leaves
1 teaspoon freshly grated nutmeg
3 cups chicken broth
1 cup milk
Kosher salt and freshly ground black pepper
1 (13.25-ounce) package Whole Grain Penne
1 pound grated part-skim mozzarella

Steps:

Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

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